SEMI-DETAILED LESSON PLAN
IN
FOOD PROCESSING 9
I. OBJECTIVES:
At the end of 1- hour period, the students should be able to:
a. identify the ingredients needed in vegetable pickling;
b. follow the steps in preparing vegetables pickling; and
c. value the importance of vegetables pickling.
II. SUBJECT MATTER:
Topic: Perform Fruit and Vegetable Pickling
References: CBLM Food Processing, pp, 36-37; https://youtube.be/4r-SNXjLlbg
Material: Real ingredients, tools and utensils, and visual aid
III. PROCEDURE:
Teacher’s Activity
a. ACTIVITY
1. Preparatory Activities
Prayer
Checking of attendance
2. Motivation
The teacher will present actual video demonstration on how to prepare vegetable pickle.
Guide Questions:
1. What is the video all about?
2. What are the ingredients that are being identified in the video?
b. ANALYSIS
Based from the video presented what you think is our topic for today?
The teacher will present the objectives of the lesson.
1. Identify the ingredients needed in vegetable pickling
2. Follow the steps in preparing vegetable pickle;
3. Value the importance of pickling vegetable.
c. LESSON PROPER
The students will have an activity today entitled “Think and Tell!”
Explain the function of each ingredient used in vegetable pickling.
1. I come from crystal and melts to a
treat. I am added to your tea to make it
sweet
Sugar
2. I’m white but I’m not milk
I’m small but I’m not snow
I come as a grain but I’m not rice
I’m added to food but I’m not sugar
I come in a shaker but I’m not pepper
Salt
3. I am small and round like a pearl
I am black when I am whole or fine
I can be powdered course or fine
A sharp and spicy taste is mine
Whether it is salty or sweet I am added to your special treat.
Black pepper
4. I go solid in freezers;
In rivers I can flow;
My chemical formula;
Is known as H2O.
Water
5. I am sometimes clear but I’m not water
I am sometimes red but I’m not beverage
That’s why I am your favorite because I can make you kilig .
Vinegar
The teacher will discuss the process of pickling of vegetable.
1. Selecting good quality raw material
2. Washing/peeling
3. Cutting
4. Preparing of pickling solution
5. Cooking of pickling solution
6. Arranging of vegetable in jars
7. Pouring of pickling solution
8. Pasteurizing
9. Cooling
10. Labeling
d. GENERALIZATION
1. What is pickling?
2. What are the other fruits or vegetables that can be pickled?
3. What are the advantages and disadvantages of pickling?
e. APPLICATION
The class will divide into four groups. They are going to make Papaya Mixed Pickles for 15
minutes including the preparation. The teacher will discuss the ingredient and procedures in
making papaya pickles and introduce the rubric in grading their performance.
Rubrics in Making Papaya Pickles
Criteria Excellent Very Satisfactory Fairly Needs Score
(5) Satisfactor Satisfactory improve
y (3) (2) ment
(4) (1)
Knowledge Procedures Some of the Few of the Most of the Did not
(50% ) were procedures procedure procedure were not follow
followed were were not followed any of
step 1to the omitted followed the
last procedur
es
Speed Finished Finish on Finished but Finished but late Did not
(25%) ahead of time late by three for five minutes finished
time minutes
Assistance Did not Needed Needed Needed assistance Needed
Required need assistance assistance four to five times assistanc
(25%) assistance once twice e most of
the time
TOTAL
IV. EVALUATION
Directions: Arrange the steps in preparing pickling in chronological order. Write 1 for
the first step and 10 for the last.
A. Washing / Peeling
B. Selecting good quality raw material
C. Cooking of pickling solution
D. Preparing of pickles solution
E. Cutting
F. Pouring of vegetables in Jars
G. Arranging of vegetables in jars
H. Packing
I. Cooling
J. Pasteurizing
K. Labelling
V. ASSIGNMENT:
Follow up:
Try other fruit or vegetable that can be process into pickling. Choose one then create
your own version of vegetable pickling
Advance: Search for the products that undergo the process of sugar concentration.
